报告人: Mark  Post（荷兰Maastricht  University教授）

报告题目：Cultured meat using tissue  engineering

报告时间：5月21日上午9点

报告地点：教四楼A101

报告人简历：

Dr Mark Post, MD, PhD, received  his medical degree from the University of Utrecht in 1982 and, at the same  University, his PhD in 1989. As a postdoc, he joined Experimental Cardiology  (prof C.Borst) to set up a Vascular Biology program. From 1989 to 1996 he was  senior investigator at the Royal Dutch Academy of Science. In 1996, dr Post was  appointed full time assistant professor in Medicine at Harvard Medical School,  Boston, MA and continued research in Vascular Biology and more specifically  neovascularization. During that period, he co-founded Biological Therapeutics  Consultancy Group, Inc. In 2001, he was appointed associate professor of  Medicine and of Physiology at Dartmouth Medical School, Hanover, NH. A year  later, in july 2002, dr Post returned to the Netherlands as a professor of  Vascular Physiology at the Maastricht University and professor of Angiogenesis  in Tissue Engineering at the Technical University Eindhoven. He is currently  Chair of the department of Physiology at Maastricht University Medical Center  and Chairman of the Dutch Society of Physiology. His main research interests are  vascular biology and tissue engineering of blood vessels and skeletal muscle.  These subjects are studied from their basic molecular aspects and cellular  mechanisms up to preclinical models and eventually, patients and consumers. In  addition he pioneered the creation of meat from stem cells and presented the  world’s first hamburger from cultured beef in 2013. As a result, he was awarded  the World Technology Award for solutions that benefit the environment at the  World Technology Network summit in 2013. Dr Post co-authored more than160 papers  in leading peer-reviewed scientific journals and received during his career  close to 40 million dollars in funding and awards from different sources  including government, charity and industry. He recently co-founded Qorium and  MosaMeat, two start-ups respectively commercializing the technologies to produce  bovine leather and cultured meat using tissue engineering.